Morchella sauce and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and discloses a morchella sauce and a preparation method thereof, and the method comprises the following steps: pretreatment: picking, cleaning, soaking and dicing dry morchella; stir-frying sauce: adding the weighed vegetable oil into a stir-frying pan, heating to 110-130 DEG C, adding edible salt, chili, spices, fermented soya beans, fermented soy sauce, soybean paste and chopped peanuts, and stir-frying for 10-20 minutes to obtain the sauce; mixing and stir-frying: adding the diced morchella into sauce, and stir-frying together to obtain morchella sauce; performing filling; and sterilization: placing the filled morchella vulgaris sauce at the temperature of 120-125 DEG C for 15-25 minutes. According to the processing method, the dried morchella is firstly cleaned and then soaked, soaking water is reserved, so that the pleurotus eryngii absorbs the concentrated soaking water, meanwhile, vegetable oil is added in advance to wrap the diced morchella, and preliminary stir-frying is performed, so that the fragrance and nutritional ingredients of the morchella are reserved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to morel sauce and a preparation method thereof. Background Art

[0002] The morel has a wrinkled and net-like upper part with many pits on the surface, which looks like both a honeycomb and a sheep's tripe, hence the name.

[0003] Morchella is rich in nutrition, edible, medicinal, delicious, good for the stomach, and can eliminate phlegm and regulate qi. According to the determination, Morchella contains 20% crude protein, 26% crude fat, 38.1% carbohydrates, and a variety of amino acids, especially 1.76% glutamic acid. In addition, it is determined that Morchella contains at least 8 vitamins: vitamin B1, vitamin B2, vitamin B12, niacin, pantothenic acid, pyridoxine, biotin, folic acid, etc. Morchella contains polysaccharides that inhibit tumors, antibacterial and antiviral active ingredients, and has many functions such as enhancing the body's immunity, anti-fatigue, anti-virus, and inhibiting tumors.

[0004] At present, when preparing morel sauce, dried morels are mostly used as raw materials. However, in the preparation process, the aroma and nutritional components of the prepared morel sauce are greatly lost due to the direct discarding of the water used to soak the dried morels and the frying method. Summary of the invention

[0005] The purpose of the present invention is to provide a morel sauce and a preparation method thereof, so as to solve the technical problem that the method for preparing morel sauce in the prior art causes the aroma and nutritional components of the prepared morel sauce to be greatly lost.

[0006] In order to solve the above technical problems, the present invention specifically provides the following technical solutions:

[0007] In a first aspect of the present invention, a method for preparing morel sauce is provided, comprising the following steps:

[0008] Pretreatment: pick, wash, soak and dice the dried morels;

[0009] Stir-frying the sauce: add the weighed vegetable oil into a wok and heat it to 110-130°C, and add edible salt, chili, spices, fermented black beans, brewed soy sauce, soybean paste, and crushed peanuts and stir-fry for 10-20 minutes to obtain the sauce;

[0010] Mix and stir-fry, add the diced morel mushrooms into the sauce and stir-fry together to obtain morel mushroom sauce;

[0011] Filling: Put the morel paste into glass bottles and screw the caps to the empty position.

[0012] Sterilization: Place the filled morel paste at 120-125℃ for 15-25 minutes.

[0013] Furthermore, the method for cleaning the dried morels is as follows: scrub the surface of the dried morels with a soft brush, scrub the inside of the wrinkles and pits on the surface of the dried morels clean, and then rinse with running water;

[0014] The method for soaking dried morels is as follows: soaking the dried morels at a water temperature of 40-50° C. for 0.5-2 hours, and drying the morels after soaking to obtain the soaked morels and soaking water;

[0015] Among them, dried morels need to be washed before soaking.

[0016] Furthermore, the method further includes, after dicing the soaked morels, adding vegetable oil, and fully stirring the morel diced with the vegetable oil so that the surface of the morel diced is covered with the vegetable oil.

[0017] Furthermore, the method also includes the step of preliminarily frying the diced morels before adding them into the sauce for frying together, specifically, stir-frying the diced morels covered with vegetable oil at a temperature of 150-200° C. until the surface of the diced morels is browned.

[0018] Furthermore, in the pretreatment step, fresh diced Pleurotus eryngii is added to the obtained soaking water, and the soaking water is heated and boiled, so that the fresh diced Pleurotus eryngii can fully absorb the concentrated soaking water.

[0019] Furthermore, the method further comprises, before the mixing and frying step, adding the boiled fresh diced king oyster mushrooms and the soaking water into the sauce and frying.

[0020] Furthermore, in the mixing and frying step, the initially fried diced morels are added to the sauce mixed with the fresh diced king oyster mushrooms and the soaking water and fried together to obtain the morel sauce.

[0021] Furthermore, the weight proportions of the components of the morel sauce are: 30-40 parts of dried morels, 20-40 parts of fresh king oyster mushrooms, 15-25 parts of vegetable oil, 5-10 parts of soybean paste, 1-5 parts of fermented black beans, 1-4 parts of crushed peanuts, 1-4 parts of chili peppers, 1-3 parts of brewed soy sauce, 0.5-3 parts of edible salt, and 0.1-0.5 parts of spices.

[0022] Furthermore, the weight proportions of the various components of the spice are: 30-40 parts of onion, 10-20 parts of ginger, and 10-20 parts of garlic.

[0023] In the second aspect of the present invention, the present application also provides a morel sauce prepared by the above-mentioned preparation method.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] The present invention cleans the dried morels first, then soaks them, and retains the soaking water, so that the king oyster mushroom absorbs and concentrates the soaking water. Meanwhile, vegetable oil is added in advance to wrap the morel cubes, and preliminary stir-frying is performed, so that the fragrance and nutrients of the morels are fully retained, loss is reduced, and the taste is better. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] In order to more clearly illustrate the implementation methods of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for the implementation methods or the description of the prior art. Obviously, the drawings in the following description are only exemplary, and for ordinary technicians in this field, other implementation drawings can be derived from the provided drawings without creative work.

[0027] Figure 1 is a process flow chart of the present invention;

[0028] Figure 2 It is a schematic diagram of the overall structure of the morel sauce production device of the present invention;

[0029] Figure 3 It is a structural schematic diagram of the cleaning structure in the present invention;

[0030] Figure 4 This is a schematic diagram of the connection structure between the cleaning brush and the telescopic rod in the present invention;

[0031] Figure 5 It is a schematic diagram of the structure of the cleaning brush in the present invention;

[0032] Figure 6 It is a structural schematic diagram of the foaming structure in the present invention.

[0033] The numbers in the figure represent the following:

[0034] 10. Cleaning structure; 20. Foaming structure; 30. Heating and concentrating structure; 40. Dicer; 50. First wok; 60. Second wok;

[0035] 101, cleaning brush; 102, cleaning box; 103, conveyor belt; 104, baffle; 105, placement slot; 106, telescopic rod; 107, moving plate; 108, fixed plate; 109, movable plate; 110, bristles; 111, spring; 112, high-pressure spray pipe; 113, feed plate; 114, guide plate; 115, vibration motor;

[0036] 201, foam barrel; 202, foam net cover; 203, connecting plate; 204, top plate; 205, hydraulic rod; 206, gear ring; 207, gear; 208, motor;

[0037] 301. Heating barrel. DETAILED DESCRIPTION

[0038] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0039] like Figure 1 As shown, the present invention provides a method for preparing morel sauce, comprising the following steps:

[0040] Pretreatment: pick, wash, soak and dice the dried morels;

[0041] Stir-frying the sauce: add the weighed vegetable oil into a wok and heat it to 110-130°C, and add edible salt, chili, spices, fermented black beans, brewed soy sauce, soybean paste, and crushed peanuts and stir-fry for 10-20 minutes to obtain the sauce;

[0042] Mix and stir-fry, add the diced morel mushrooms into the sauce and stir-fry together to obtain morel mushroom sauce;

[0043] Filling: Put the morel paste into glass bottles and screw the caps to the empty position.

[0044] Sterilization: Place the filled morel paste at 120-125℃ for 15-25 minutes.

[0045] At present, when preparing morel sauce, dried morels are mostly used as raw materials. However, in the preparation process, due to the direct abandonment of the water used to soak the dried morels and the frying method during the preparation process, and in order to reduce costs, Hericium erinaceus or shiitake mushrooms are added to the morel sauce. However, the taste and flavor of other mushrooms will cover up the unique aroma of the morels, greatly reducing the taste of the finished product, and greatly losing the aroma and nutrients of the prepared morel sauce. Therefore, it is necessary to develop a preparation method for morel sauce.

[0046] The present invention cleans the dried morels first, then soaks them, and retains the soaking water, so that the king oyster mushroom absorbs and concentrates the soaking water. Meanwhile, vegetable oil is added in advance to wrap the morel cubes, and preliminary stir-frying is performed, so that the fragrance and nutrients of the morels are fully retained, loss is reduced, and the taste is better.

[0047] In addition, the method has improved the preservation technology, does not add any chemical preservatives, only uses natural spices with antiseptic effects, adopts hot canning technology, uses glass bottles for filling, and uses high-temperature sterilization to effectively prevent the oxidation and deterioration of the sauce during the storage process, ensuring the quality and taste of the sauce. At the same time, the shelf life of the sauce is significantly extended to 18 months without using additives.

[0048] In terms of the selection of auxiliary ingredients, crushed peanuts and sesame seeds are introduced to enhance the taste and flavor of the sauce.

[0049] The weight proportions of the components of the morel sauce are: 30-40 parts of dried morels, 20-40 parts of fresh king oyster mushrooms, 15-25 parts of vegetable oil, 5-10 parts of soybean paste, 1-5 parts of fermented black beans, 1-4 parts of crushed peanuts, 1-4 parts of chili peppers, 1-3 parts of brewed soy sauce, 0.5-3 parts of edible salt and 0.1-0.5 parts of spices.

[0050] The weight proportions of the various components of the spice are: 30-40 parts of onion, 10-20 parts of ginger, and 10-20 parts of garlic.

[0051] Since there are many wrinkles and pits on the surface of morels, which are easy to hide dirt, special cleaning is required. The current way to clean morels is to soak the dry morels first and then wash them. However, the texture of the soaked morels is soft and it is easy to be damaged during the cleaning process, causing losses.

[0052] The method of cleaning dried morels is: scrub the surface of dried morels with a soft brush, scrub the inside of the wrinkles and pits on the surface of dried morels clean, and then rinse with running water;

[0053] The method for soaking dried morels is as follows: soaking the dried morels at a water temperature of 40-50° C. for 0.5-2 hours, and drying the morels after soaking to obtain the soaked morels and soaking water;

[0054] Among them, dried morels need to be washed before soaking.

[0055] Soaking dried morels in 40-50℃ water can help them absorb water and expand faster, while preventing high temperature from destroying their nutrients. The soaking time is 0.5h-2h to ensure that the morels are fully soaked and become soft and elastic.

[0056] The soaked water contains rich flavor substances and some soluble nutrients, which are generally discarded in the prior art. The present invention makes full use of the soaked water in the subsequent preparation method, which not only increases the flavor of the dish, but also better preserves the nutrition of the morel.

[0057] After the morels are cut into pieces, the unique aroma and nutrients of the morels are easily lost from the cuts, and the morels themselves are dark in color. The morel sauce made with morels as the main raw material is monotonous in color and dark in color, which affects the appearance of the food. In order to retain the aroma and nutrients of the morels to the greatest extent and make the morel sauce have a good appearance, further, after the morels are diced after soaking, vegetable oil is added, and the morel cubes and vegetable oil are fully stirred so that the surface of the morel cubes is covered with vegetable oil. The oil is brought into contact with the cut of the morels in advance, which can lock the internal aroma and nutrients of the morels, and the surface of the morels is coated with a layer of oil, so that the morel sauce has a better color and a better appearance.

[0058] Furthermore, the method further includes a step of preliminarily frying the diced morels before adding the diced morels to the sauce for frying, specifically, frying the diced morels covered with vegetable oil at a temperature of 150-200° C. until the surface of the diced morels is browned. Long-term frying easily causes the loss of the fragrance and nutrients of the morels. During the processing, the method first performs the step of preliminarily frying, and while frying the morels, the high temperature can quickly dehydrate the morels, lock the fragrance and nutrients inside the morels, and at the same time, make the taste better.

[0059] The water after the dry morel is soaked contains rich flavor substances and some soluble nutrients, which are generally discarded in the prior art, resulting in waste and insufficient flavor of the prepared morel sauce. At the same time, even if the morel cubes are wrapped with oil, the color tone of the morel itself is difficult to change. In order to solve this problem, in the pretreatment step, fresh enoki mushroom cubes are added to the obtained soaking water, and the soaking water is heated and boiled, so that the fresh enoki mushroom cubes fully absorb the concentrated soaking water. The present invention makes full use of the soaking water of the dry morel, concentrates the soaking water by heating, and then uses the fresh enoki mushroom to absorb the concentrated soaking water, so that the flavor substances and soluble nutrients contained in the soaking water are absorbed into the enoki mushroom.

[0060] The method adds Pleurotus eryngii to Morchella oleraceus, which has thick flesh, tender texture, and especially dense and firm stem tissue, milky white color, and a faint almond aroma and abalone taste.

[0061] Visually, the King Oyster Mushroom can brighten the overall color of the product and improve its appearance; in terms of taste, it will not cover up the unique aroma of the morel sauce itself, especially the King Oyster Mushroom that has absorbed the soaking water, which has the aroma and nutrients of the morel; in terms of taste, the crispy and chewy texture of the King Oyster Mushroom also improves the overall taste of the product.

[0062] At the same time, compared with morel sauce made with morels as raw materials, the product cost is significantly reduced after adding pleurotus eryngii, which can effectively reduce the price of finished products, making the product more easily accepted by the market and facilitating product promotion.

[0063] Furthermore, before the mixing and frying step, the boiled fresh diced king oyster mushrooms and the soaking water are added to the sauce for frying. The king oyster mushrooms that absorb the soaking water are fried together with the sauce to increase the overall flavor of the sauce, so that the sauce contains the flavor of king oyster mushrooms and morels.

[0064] Finally, in the mixing and frying step, the initially fried diced morels are added to the sauce mixed with the fresh diced king oyster mushrooms and the soaking water, and the sauce is fried together to collect the juice, so as to obtain the morel sauce. The morels are added at the end of the invention, so as to avoid the damage of the morels by long-term high temperature. At the same time, the sauce contains concentrated soaking water and king oyster mushrooms, which are mixed with the morels to present a better taste and flavor.

[0065] The present application also provides a morel sauce prepared by the above-mentioned preparation method.

[0066] The specific structure of the morel sauce production device involved in the present method is further defined below.

[0067] In the method, the dried morels are washed, soaked, dried and concentrated and boiled, and are all processed by a morel sauce production device.

[0068] like Figure 2 and Figure 3 As shown, the present invention provides a device for preparing morel sauce, comprising:

[0069] The cleaning structure 10 includes a plurality of cleaning brushes 101, and the cleaning brushes 101 move back and forth to clean the inside of the wrinkles and pits on the surface of the dried morels;

[0070] The soaking structure 20 includes a soaking barrel 201, which is used to soak the dried morels at a constant temperature and to spin-dry the soaked morels, so that the morels are separated from the soaking water;

[0071] The heating and concentrating structure 30 includes a heating barrel 301 for concentrating the foaming water;

[0072] A dicer 40 is used for dicing morels and king oyster mushrooms;

[0073] The first wok 50 is used to stir the diced morels with the vegetable oil and to preliminarily stir-fry the stirred morels until fragrant;

[0074] The second wok 60 is used for frying morel sauce;

[0075] The output end of the cleaning structure 10 is connected to the input end of the foaming structure 20, the output end of the foaming structure 20 is respectively connected to the input end of the dicer 40 and the input end of the heating and concentrating structure 30, the output end of the dicer 40 is respectively connected to the input end of the heating and concentrating structure 30 and the input end of the first wok 50, and the output end of the first wok 50 and the output end of the heating and concentrating structure 30 are both connected to the input end of the second wok 60;

[0076] After the dried morels are cleaned inside the cleaning structure 10, they are transported to the soaking structure 20 for soaking. The soaked morels are transported to the dicing machine 40 for dicing. The soaking water is transported to the heating and concentrating structure 30 for concentration. At the same time, the fresh pleurotus eryngii chopped by the dicer 40 is transported to the heating and concentrating structure 30 to absorb the concentrated foaming water. The morels chopped by the dicer 40 are transported to the first wok 50 to be mixed with vegetable oil and then preliminarily fried. Finally, the preliminarily fried morels, the concentrated soaking water and the fresh pleurotus eryngii that absorbed the soaking water are all transported to the second wok 60 for frying.

[0077] At present, when preparing morel sauce, dried morels are mostly used as raw materials. However, during the preparation process, the preparation devices used are relatively scattered and cannot correspond to the newly developed preparation method, which makes the production process not smooth and reduces production efficiency. Therefore, it is necessary to develop a preparation device for morel sauce.

[0078] This embodiment is provided with a cleaning structure 10, a foaming structure 20, a heating and concentrating structure 30, a dicer 40, a first wok 50 and a second wok 60 which are interconnected, so that the device can correspond to the newly developed preparation method, make the production process smooth, and improve production efficiency.

[0079] The device is suitable for a preparation method matched therewith, which comprises the steps of first washing the dried morels, then soaking them, and retaining the soaking water, so that the king oyster mushroom absorbs the concentrated soaking water, and at the same time, pre-adding vegetable oil to wrap the morel cubes, and preliminarily frying them, so as to fully retain the aroma and nutrients of the morels, reduce loss, and have a better taste.

[0080] Because morels have many wrinkles and pits on their surface, they are prone to accumulating dirt and therefore require special cleaning.

[0081] At present, the method for cleaning morels is to first soak the dried morels and then clean them. However, the soaked morels are soft in texture and are easily damaged during the cleaning process, resulting in losses. Therefore, the device is used for cleaning dried morels.

[0082] As a preferred example of this embodiment, the cleaning structure 10 is described in detail below.

[0083] like Figure 2As shown, the cleaning structure 10 also includes a cleaning box 102, a conveyor belt 103 is provided inside the cleaning box 102, a plurality of baffles 104 with equal intervals are fixedly connected to the surface of the conveyor belt 103, and a placement groove 105 for placing dried morels is formed between two adjacent baffles 104.

[0084] The cleaning brush 101 matches the placement slot 105. The cleaning brush 101 is arranged on the top of the conveyor belt 103, and a telescopic rod 106 is connected to the top of the cleaning brush 101. The telescopic rod 106 is used to control the cleaning brush 101 to approach or move away from the placement slot 105. A moving plate 107 is connected to the top of the telescopic rod 106. The cleaning brush 101 is driven to move forward and backward by moving the moving plate 107 forward and backward, so as to brush the dried morels inside the placement slot 105; the moving plate 107 is driven to move forward and backward by an external moving structure;

[0085] The conveyor belt 103 is intermittently conveyed, and each conveying distance is equal to the distance between the two baffles 104 . Meanwhile, the telescopic rod 106 controls the cleaning brush 101 to intermittently approach or move away from the placement slot 105 .

[0086] Cleaning water is placed inside the cleaning box 102, and the dried morels are placed inside the placement groove 105, and then the dried morels are transported by the conveyor belt 103. The baffle 104 limits the dried morels. When the conveyor belt 103 moves, the cleaning brush 101 moves down through the telescopic rod 106. When the conveyor belt 103 stops moving, the cleaning brush 101 is just stuck in the placement groove 105, and the cleaning brush 101 contacts the dried morels inside the placement groove 105, and the cleaning brush 101 is driven to move back and forth by the moving plate 107 to brush the dried morels.

[0087] The specific structure of the cleaning brush 101 is described in detail below. Figure 5 As shown, the cleaning brush 101 includes a fixed plate 108 and a plurality of movable plates 109 slidably connected to the bottom of the fixed plate 108. The bottom of the movable plate 109 is provided with bristles 110, and springs 111 are fixedly connected between two adjacent movable plates 109 and between the movable plate 109 and the inner wall of the fixed plate 108. The movable plate 109 is synchronously driven to move by moving the fixed plate 108, thereby driving the bristles 110 to move on the surface of the dried morels to brush the dried morels.

[0088] When the friction between the bristles 110 and the dried morels is greater than the elastic force of the spring 111, the spring 111 is compressed when the fixed plate 108 moves, and cannot synchronously drive the movable plate 109 to move, thereby protecting the dried morels and preventing the surface of the dried morels from being damaged by excessive force.

[0089] The entire outer surface of the morel needs to be cleaned. If only part of the outer surface is cleaned, the cleaning is not in place. In order to solve this problem, the top part of the conveyor belt 103 is set to a wave shape, so that the dried morels placed in different placement grooves 105 have different inclination angles. By changing the angle of the dried morels multiple times and cleaning them multiple times with the cleaning brush 101, the entire surface of the dried morels can be cleaned.

[0090] Since the top of the conveyor belt 103 is configured in a wavy shape, the placement groove 105 will also change its inclination angle, so that the cleaning brush 101 cannot fit in the placement groove 105. In order to solve this problem, Figure 4 As shown, the top of the cleaning brush 101 is hinged to the output end of the telescopic rod 106, so that the cleaning brush 101 adapts to the inclination angle of the placement slot 105 so that the bristles 110 on the cleaning brush 101 fit the morels in the placement slot 105. The top of the cleaning brush 101 is hinged to the output end of the telescopic rod 106, so that the cleaning brush 101 can change the inclination angle, so that the cleaning brush 101 and the placement slot 105 have the same inclination angle, so that the cleaning brush 101 fits the dried morels in the placement slot 105, thereby improving the scrubbing effect.

[0091] In order to further improve the cleaning effect of the device, a plurality of high-pressure spray pipes 112 are provided at the top of the output end of the conveyor belt 103. The high-pressure spray pipes 112 spray cleaning water to clean the dried morels on the conveyor belt 103. Since the top of the conveyor belt 103 is arranged in a wave shape, the high-pressure spray pipes 112 wash the morels at all angles during the transportation process. The high-pressure spray pipes 112 spray cleaning water to remove the dirt remaining on the surface of the dried morels.

[0092] Since there are many wrinkles and pits on the surface of morels, it is easy to hide dirt. In order to prevent the dirt washed off from dirtying the dried morels again, the conveyor belt 103 is tilted so that the height of the output end of the conveyor belt 103 is higher than the height of the input end, and the height of the output end of the conveyor belt 103 is higher than the height of the cleaning box 102, so that the output end of the conveyor belt 103 is far away from the cleaning water inside the cleaning box 102. It is convenient for the subsequent high-pressure spray pipe 112 to rinse the morels at all angles during the transportation process, so as to prevent the dirt that has been washed away from dirtying the morels again.

[0093] A feed plate 113 is provided on one side of the cleaning box 102, and a guide plate 114 is connected to the feed plate 113 near the cleaning box 102, and a vibration motor 115 is provided at the bottom of the feed plate 113. The bottom of the guide plate 114 is arranged above the conveyor belt 103. The vibration motor 115 vibrates to make the dried morels on the feed plate 113 fall into the placement groove 105 on the conveyor belt 103 in sequence. The dried morels to be cleaned are placed on the feed plate 113, and the feeding is performed by the vibration motor 115, so that the dried morels fall into the placement groove 105 regularly, which is convenient for subsequent cleaning.

[0094] The foaming structure 20 is described in detail below. Figure 6 As shown, a foaming net cover 202 is provided inside the foaming barrel 201, and connecting plates 203 are fixedly connected to both sides of the top of the foaming net cover 202, and a slider is fixedly connected to the top of the connecting plate 203, and a top plate 204 is provided on the top of the foaming barrel 201, and a circular slide groove is opened at the bottom of the top plate 204, and the slider is slidably connected to the slide groove, and a hydraulic rod 205 for controlling its up and down movement is connected to the top of the top plate 204;

[0095] A gear ring 206 is fixedly connected to the top of the outer surface of the hair foaming net cover 202, and a gear 207 is provided on one side of the top of the hair foaming barrel 201, and the gear ring 206 is meshed with the gear 207, and the gear ring 206 can be moved up and down so that the teeth on the gear ring 206 and the teeth on the gear 207 are meshed or separated with each other, and the gear ring 206 is connected to a motor 208;

[0096] Among them, the hydraulic rod 205 controls the foaming net cover 202 to move up and down, so that after the gear ring 206 is engaged with the gear 207, the output shaft of the motor 208 rotates to drive the gear 207 to rotate, thereby driving the foaming net cover 202 to rotate through the gear ring 206, so that the morels inside the foaming net cover 202 are dried under the action of centrifugal force, and at the same time, the slider rotates inside the slide groove.

[0097] Initially, the foaming net cover 202 is at the bottom of the foaming barrel 201, and the washed morels on the conveyor belt 103 are transported to the foaming net cover 202, and the water inside the net cover is used to soak the dry morels. When the soaking is completed, the foaming net cover 202 is moved upward by the hydraulic rod 205, so that the foaming net cover 202 takes the soaked dry morels inside it away from the soaking water inside the foaming barrel 201. At the same time, the foaming net cover 202 is still inside the foaming barrel 201, and the gear ring 206 is meshed with the gear 207. The output shaft of the motor 208 rotates to drive the gear 207 to rotate, thereby driving the foaming net cover 202 to rotate through the gear ring 206, so that the morels inside the foaming net cover 202 are dried under the action of centrifugal force, and the slider rotates inside the slide groove.

[0098] The following is further described in conjunction with specific embodiments:

[0099] Embodiment 1:

[0100] 1) The weight proportions of the components of the morel sauce: 30 parts of dried morels, 20 parts of fresh king oyster mushrooms, 15 parts of vegetable oil, 5 parts of soybean paste, 1 part of fermented black beans, 1 part of crushed peanuts, 1 part of chili, 1 part of brewed soy sauce, 0.5 parts of edible salt, and 0.1 parts of spices (the weight proportions of the components of the spices are: 30 parts of onions, 10 parts of ginger, and 10 parts of garlic).

[0101] 2) Preparation method of morel sauce:

[0102] Pretreatment: picking the dried morels; scrubbing the surface of the dried morels with a soft brush, scrubbing the inside of the wrinkles and pits on the surface of the dried morels, and then rinsing them with running water; soaking the dried morels at 40°C for 0.5h, and after soaking, drying the morels to obtain the soaked morels and soaking water, adding fresh enoki mushroom cubes to the obtained soaking water, and heating and boiling the soaking water, so that the fresh enoki mushroom cubes fully absorb the concentrated soaking water; dicing the soaked morels, and then adding vegetable oil, and fully stirring the morel cubes and the vegetable oil, so that the surface of the morel cubes is covered with vegetable oil;

[0103] Initial frying: Stir-fry the diced morels covered with vegetable oil at 150°C until the surface of the diced morels is browned.

[0104] Stir-fry the sauce: add the weighed vegetable oil into a wok and heat it to 110°C, and add edible salt, chili pepper, spices, fermented black beans, brewed soy sauce, soybean paste, and crushed peanuts and stir-fry for 10 minutes to obtain the sauce;

[0105] Add the boiled fresh diced king oyster mushrooms and soaking water into the sauce and stir-fry;

[0106] Mix and stir-fry, add the initially fried diced morel mushrooms into the sauce mixed with the fresh diced king oyster mushrooms and the soaking water, stir-fry together to collect the juice, and obtain the morel mushroom sauce;

[0107] Filling: Put the morel paste into glass bottles and screw the caps to the empty position.

[0108] Sterilization: Place the filled morel paste at 120℃ for 15 minutes.

[0109] Embodiment 2:

[0110] 1) The weight proportions of the components of the morel sauce: 33 parts of dried morels, 30 parts of fresh king oyster mushrooms, 20 parts of vegetable oil, 7 parts of soybean paste, 3 parts of fermented black beans, 2 parts of crushed peanuts, 2 parts of chili peppers, 1.7 parts of brewed soy sauce, 1 part of edible salt, and 0.3 parts of spices (the weight proportions of the components of the spices are: 35 parts of onions, 15 parts of ginger, and 15 parts of garlic).

[0111] 2) Preparation method of morel sauce:

[0112] Pretreatment: picking the dried morels; scrubbing the surface of the dried morels with a soft brush, scrubbing the inside of the wrinkles and pits on the surface of the dried morels, and then rinsing them with running water; soaking the dried morels at 45°C for 1 hour, shaking the morels dry after soaking to obtain the soaked morels and soaking water, adding fresh enoki mushroom cubes to the obtained soaking water, and heating and boiling the soaking water so that the fresh enoki mushroom cubes fully absorb the concentrated soaking water; dicing the soaked morels, then adding vegetable oil, and fully stirring the morel cubes and the vegetable oil so that the surface of the morel cubes is covered with vegetable oil;

[0113] Initial frying: Stir-fry the diced morels covered with vegetable oil at 170°C until the surface of the diced morels is browned.

[0114] Stir-fry the sauce: add the weighed vegetable oil into a wok and heat it to 120°C, and add edible salt, chili pepper, spices, fermented black beans, brewed soy sauce, soybean paste, and crushed peanuts and stir-fry for 15 minutes to obtain the sauce;

[0115] Add the boiled fresh diced king oyster mushrooms and soaking water into the sauce and stir-fry;

[0116] Mix and stir-fry, add the initially fried diced morel mushrooms into the sauce mixed with the fresh diced king oyster mushrooms and the soaking water, stir-fry together to collect the juice, and obtain the morel mushroom sauce;

[0117] Filling: Put the morel paste into glass bottles and screw the caps to the empty position.

[0118] Sterilization: Place the filled morel paste at 121°C for 20 minutes.

[0119] Embodiment 3:

[0120] 1) The weight proportions of the components of the morel sauce: 40 parts of dried morels, 40 parts of fresh king oyster mushrooms, 25 parts of vegetable oil, 10 parts of soybean paste, 5 parts of fermented black beans, 4 parts of crushed peanuts, 4 parts of chili peppers, 3 parts of brewed soy sauce, 3 parts of edible salt, and 0.5 parts of spices (the weight proportions of the components of the spices are: 40 parts of green onions, 20 parts of ginger, and 20 parts of garlic).

[0121] 2) Preparation method of morel sauce:

[0122] Pretreatment: picking the dried morels; scrubbing the surface of the dried morels with a soft brush, scrubbing the inside of the wrinkles and pits on the surface of the dried morels, and then rinsing with running water; soaking the dried morels at a water temperature of 50° C. for 2 hours, and after soaking, drying the morels to obtain the soaked morels and soaking water, adding fresh enoki mushroom cubes to the obtained soaking water, and heating and boiling the soaking water, so that the fresh enoki mushroom cubes fully absorb the concentrated soaking water; dicing the soaked morels, and then adding vegetable oil, and fully stirring the morel cubes and the vegetable oil, so that the surface of the morel cubes is covered with vegetable oil;

[0123] Initial frying: Stir-fry the diced morels covered with vegetable oil at 200°C until the surface of the diced morels is browned.

[0124] Stir-frying the sauce: add the weighed vegetable oil into a wok and heat it to 130°C, and add edible salt, chili pepper, spices, fermented black beans, brewed soy sauce, soybean paste, and crushed peanuts and stir-fry for 20 minutes to obtain the sauce;

[0125] Add the boiled fresh diced king oyster mushrooms and soaking water into the sauce and stir-fry;

[0126] Mix and stir-fry, add the initially fried diced morel mushrooms into the sauce mixed with the fresh diced king oyster mushrooms and the soaking water, stir-fry together to collect the juice, and obtain the morel mushroom sauce;

[0127] Filling: Put the morel paste into glass bottles and screw the caps to the empty position.

[0128] Sterilization: Place the filled morel paste at 125℃ for 25 minutes.

[0129] Comparative Example 1:

[0130] 1) Parts by weight of each component of Morel Sauce: Same as in Example 2.

[0131] 2) Preparation method of morel sauce:

[0132] The difference from Example 2 is that after the dried morels are selected, they are first soaked and then cleaned, specifically, the dried morels are soaked at a water temperature of 45° C. for 30 hours, and then the surface of the dried morels is scrubbed with a soft brush, the inside of the wrinkles and pits on the surface of the dried morels is scrubbed clean, and then they are rinsed with running water, and the water is changed and then soaked for another 30 minutes. After soaking, the morels are spun dry to obtain the soaked morels and soaking water.

[0133] Comparative Example 2:

[0134] 1) Parts by weight of each component of Morel Sauce: Same as in Example 2.

[0135] 2) Preparation method of morel sauce:

[0136] The difference from Example 2 is that the soaking water is discarded and the fresh diced Pleurotus eryngii is directly added into the sauce for frying.

[0137] Comparative Example 3:

[0138] 1) Parts by weight of each component of Morel Sauce: Same as in Example 2.

[0139] 2) Preparation method of morel sauce:

[0140] The difference from Example 2 is that after the soaked morels are diced, no vegetable oil is added to stir with them, and there is no preliminary frying step, and the diced morels are directly added to the sauce for frying.

[0141] Comparative Example 4: Purchase commercially available morel sauce.

[0142] Test method: A sensory evaluation panel of 30 people was randomly selected to conduct a sensory evaluation of the morel sauce according to the standards in the following table. The full score is 100 and the average value is taken.

[0143]

[0144] The test results are shown in the following table:

[0145]

[0146] The following conclusions can be drawn from the analysis of the above table:

[0147] 1. By comparing Examples 1-3 and Comparative Example 4, it is known that the overall sensory evaluation of the morel sauce prepared in Examples 1-3 is better than that of the commercially available product, and Example 2 is the best example.

[0148] 2. From the comparison between Example 2 and Comparative Example 1, it is known that the method of first soaking the dried morels and then washing them affects the taste of the morel sauce.

[0149] 3. By comparing Example 2 with Comparative Example 2, it is known that the method of discarding the soaking water after soaking and directly adding the fresh diced Pleurotus eryngii into the sauce for frying makes the aroma of the morel sauce insufficient.

[0150] 4. By comparing Example 2 and Comparative Example 3, it is found that after the soaked morels are diced, no vegetable oil is added to stir with them, and there is no preliminary frying step. The diced morels are directly added to the sauce and fried, resulting in insufficient aroma of the morel sauce and a poor taste.

[0151] The above embodiments are only exemplary embodiments of the present application and are not intended to limit the present application. The protection scope of the present application is defined by the claims. Those skilled in the art may make various modifications or equivalent substitutions to the present application within the essence and protection scope of the present application, and such modifications or equivalent substitutions shall also be deemed to fall within the protection scope of the present application.

Claims

1. A method for preparing morel sauce, characterized in that: The following steps are involved: Pretreatment: pick, wash, soak and dice the dried morels; Stir-frying the sauce: add the weighed vegetable oil into a wok and heat it to 110-130°C, and add edible salt, chili, spices, fermented black beans, brewed soy sauce, soybean paste, and crushed peanuts and stir-fry for 10-20 minutes to obtain the sauce; Mix and stir-fry, add the diced morel mushrooms into the sauce and stir-fry together to obtain morel mushroom sauce; Filling: Put the morel paste into glass bottles and screw the caps to the empty position. Sterilization: Place the filled morel paste at 120-125℃ for 15-25 minutes.

2. The method for preparing morel sauce according to claim 1, characterized in that: The method of cleaning dried morels is: scrub the surface of dried morels with a soft brush, scrub the inside of the wrinkles and pits on the surface of dried morels clean, and then rinse with running water; The method for soaking dried morels is as follows: soaking the dried morels at a water temperature of 40-50° C. for 0.5-2 hours, and drying the morels after soaking to obtain the soaked morels and soaking water; Among them, dried morels need to be washed before soaking.

3. The method for preparing morel sauce according to claim 2, characterized in that: The process also includes, after dicing the soaked morels, adding vegetable oil, and fully stirring the morel dices and the vegetable oil so that the surface of the morel dices is covered with the vegetable oil.

4. The method for preparing morel sauce according to claim 3, characterized in that: The method also includes the step of preliminarily frying the diced morels before adding them into the sauce for frying together, specifically, stir-frying the diced morels covered with vegetable oil at a temperature of 150-200° C. until the surface of the diced morels is browned.

5. The method for preparing morel sauce according to claim 4, characterized in that: In the pretreatment step, fresh diced Pleurotus eryngii is added to the obtained soaking water, and the soaking water is heated and boiled, so that the fresh diced Pleurotus eryngii can fully absorb the concentrated soaking water.

6. The method for preparing morel sauce according to claim 5, characterized in that: The method further comprises the step of adding the boiled fresh diced king oyster mushrooms and soaking water into the sauce and stir-frying the mixture before the stir-frying step.

7. The method for preparing morel sauce according to claim 6, characterized in that: In the mixing and frying step, the initially fried diced morels are added to the sauce mixed with the fresh diced king oyster mushrooms and the soaking water, and the mixture is fried together to obtain the morel sauce.

8. The method for preparing morel sauce according to claim 7, characterized in that: The weight proportions of the components of the morel sauce are: 30-40 parts of dried morels, 20-40 parts of fresh king oyster mushrooms, 15-25 parts of vegetable oil, 5-10 parts of soybean paste, 1-5 parts of fermented black beans, 1-4 parts of crushed peanuts, 1-4 parts of chili peppers, 1-3 parts of brewed soy sauce, 0.5-3 parts of edible salt and 0.1-0.5 parts of spices.

9. The method for preparing morel sauce according to claim 8, characterized in that: The weight proportions of the various components of the spice are: 30-40 parts of onion, 10-20 parts of ginger, and 10-20 parts of garlic.

10. A morel sauce, characterized in that: The invention is prepared by the preparation method according to any one of claims 1 to 9.

Images